Canadian Club Chronicles Issue no.2

In honor of the historic dock worker who delivered whisky to bar owners and whisky drinkers during the Prohibition era.
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In 1858 Hiram Walker opened a whisky distillery that would become a North American symbol. Walker first founded his distillery in 1858 in Detroit. He had learned how to distill cider vinegar in his grocery store in the 1830s, he produced his first whisky barrels in 1854. In 1891 Canadian Club, more popularly known as "CC," became the first North American spirit to receive a Royal decree, from Queen Victoria. This ordained and highly acclaimed.

Prohibition forced Walker to leave the "dry" state of Michigan, and strategically transplant his distillery across the Detroit River to Windsor, Ontario. Located just over the border Walker was actually able to continue legally producing whisky when the sale of beverage alcohol was prohibited in the United States.

Rumor has it that CC was highly favored by the likes of Al Capone and that he had a lucrative business scheme smuggling the spirit across the Detroit River. Walker’s whisky was particularly popular in the late 19th century gentlemen's clubs of the United States and Canada; this is where it got the name "Club Whisky".

Walker also revolutionized the whiskey industry by aging his spirit in oak barrels for a minimum of five years, at a time that all of the US bourbons and whiskeys were aged for less than a year. Canadian Club has continued to be a success.

Canadian Club Chronicles 42 Year Old Issue No. 2: The Dock Man, is in honor of the historic dock worker who delivered whisky to consumers and bar owners during the Prohibition era. This expression is said to be the oldest Canadian whisky on the market. Bottled at 45% ABV Chronicles 42 has notes of robust rye spice, delicate brown sugar and baking spices followed by lingering notes of toffee and a subtle tartness.

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More Information
Proof 90 (45% ABV)
Distiller/Bottler Name Canadian Club Distillery
Size 750mL
Robust rye spice, delicate brown sugar and baking spices followed by lingering notes of toffee and a subtle tartness.
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